Berry Chia Pudding

When I first came across chia pudding, I thought that it was really quite bizarre and looked like frogspawn! As you can imagine, it put me off trying it for a while. When I finally tried it, I was amazed. It has the most interesting, light texture that you wouldn’t expect from chia seeds and it is surprisingly filling! It makes the perfect light, summer breakfast. It also makes a great snack, but I would recommend dividing this recipe in two for snack sized portions.

There are many variations of chia pudding but my favourite is a simple, classic chia pudding with a berry compote. The compote adds a tart, yet sweet flavour to the pudding and gets a serving of fruit in there too!

Chia Pudding Nutrition

Chia seeds are a nutritional powerhouse, they are an amazing source of fibre and omega-3s. They also contain protein and a range of vitamins and minerals. The nutrition inside of seeds is quite difficult for our body to get to as the outside of the seed is so tough, this is what makes seeds a great source of fibre. Soaking the seeds, like we are doing in chia pudding, makes them much easier for our body to digest and increases the availability of the nutrients. Win win!

Berry Chia Pudding Recipe

This recipe is best if you can prep the chia pudding and leave it overnight to set. In a pinch, you can leave it in the fridge for 3 hours, but the texture may not be quite as good! The compote can be prepped whenever, but is best when cold so I like to prep it at the same time as the pudding. This makes mornings very easy!

It is really easy to meal prep this recipe, simply double or triple the ingredients and then leave it in the fridge until you are ready to eat. I recommend storing the compote and pudding separately.

You can use any fresh or frozen berries in this recipe, I just use up whatever I have in the house. I used strawberries and blueberries for this batch.

Ingredients

Instructions

Mix the chia seeds, maple syrup and milk in a bowl or jar. Let stand for 5 minutes then mix again until evenly mixed, cover and place in the fridge overnight.

To make the compote, add the berries and a splash of water to a saucepan over medium heat. Cook for 10 minutes or until the berries have broken down.

Blend the compote until smooth or mash with a fork for a chunkier compote. Allow to cool.

To serve, add the compote to the bottom of a jar or bowl. Add the chia pudding next and finish with some fresh berries and the coconut.

Notes

Both the compote and the chia pudding can be prepped the night before so that they are ready to go in the morning. If you are short on time, a few hours in the fridge during the day should do the trick.

Let me know if you enjoyed this recipe! If you are looking for more vegan recipes, I recommend my smashed chickpea salad for a healthy lunch!